Caribbean Fruit Cake (Black cake, Wedding Cake)
- Prep Time
- Cook Time
- 1 (9" x 3 3/4")
- (5 /5)
- 11 ratings
- 250g prunes (deseeded)
- 250g raisins
- 250g currants
- 250g sultanas or (125g sultanas & 125g dried cranberries)
- 50g mixed peel
- 125g glace cherries
- 250g butter
- 5 large eggs or six small-medium
- 2 cups self-rising flour
- 1 tsp grated lime zest
- 50g ground almonds (optional)
- 1cup soft brown sugar
- 8 oz. good red wine (e.g. Port or any you enjoy drinking)
- 6 oz. rum
- 2 oz. brandy
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2tbsp browning (Sarsons or Cross and Blackwell are good ones)
- For pouring over when done (optional)
- ¼ cup brandy and ¼ cup red wine mixed together
- Place the fruits into a food processor and chop fruits. The fruits may become a bit stiff to go round. Add 2 oz. of the wine and help it to rotate a bit smoother.
- Turn the fruit mixture out into a large bowl and add the remainder of the wine, cinnamon, rum, and brandy.
- Mix gently but thoroughly until all combined. (Traditionally the mixture is placed in an airtight glass bottle and left to soak for three weeks). (Optional)
- Preheat oven to 150*c/300*F
- Cream the butter and sugar until sugar is nearly dissolved (test by rubbing a bit of the mixture between and index finger.
- If the mixture is relatively smooth but a little grainy; add the eggs one by one, beating well after each addition.
- If the batter begins curdling towards the end, add a little of the flour to help it.
- Add the remaining flour a little at a time. Once the flour has been completely incorporated into the batter, add the fruit mixture and the browning to the cake batter.
- Mix thoroughly until all the browning is evenly distributed and the mixture is dark brown in colour
- Grease a 9* x 3 ¾ inch cake pan with butter.
- Place the cake pan on a large piece of greaseproof paper and using a pencil or pen, draw a circle.
- Cut the circle out and put it in the bottom of the cake pan, ink side down.
- Measure the height of the pan and cut a long strip of greaseproof paper and wrap it around the inside. Rub your fingers along to ensure it is stuck properly, and then remove any excess paper.
- Pour the cake batter into the prepared cake pan, use a spatula to level of the top of the batter and place in preheated oven.
- The cake will take approximately 2 hours to bake. Take out of the oven. N.B.: If pouring alcohol over the cake, do it at this stage when there are large open cracks. These will close as the cake cools.
- Allow the cake to cool completely in the pan before removing from the pan.
- The flavour is more intense as this cake ages. Therefore, I recommend baking it at least a week before you are ready to serve. However, it is still absolutely fantastic if served before.
- 1: Although this cake recipe has a fair amount of alcohol, the alcohol evaporates during the cooking process leaving behind just the fantastic flavour. If sharing with children or pregnant women, avoid pouring alcohol over the top of the cake when done
- 2. This cake can last several months, up to a year as the alcohol helps to preserve.
- 3. If icing this cake, avoid pouring alcohol over the top. We enjoy it better without that extra alcohol.
#Foodiemum, creator of culinary art, wife and Mum of two.Read more about this chef..